Flanken Kugel

illini07 – Kosher ingredients only please.

UJM:

How DARE you. How dare you imply that I would either EAT or POST any non-kosher ingredients?

That was a disgusting comment, especially in the month of Elul.

sheesh illini07. In all your time here, I NEVER noticed a sense of humor in you.

You are the only one who could take that on yeshivaworld so literally.

UJM:

You’ve posted other less-than-nice words about me, but Ooomis is right – I should have been dan l’kav zchus nonetheless. Therefor, I do apologize and ask for mechilah.

(I do indeed have a sense of humor that has been shown, but some things aren’t exactly laughing material)

Here’s something that the family enjoyed:

Ingredients:

5 lb. Idaho potatoes

1 medium sized onion

4 large eggs (or 3 extra-large)

5 tablespoons oil

2 – 3 teaspoons salt

1/4 teaspoon fresh ground pepper

1/4 cup potato starch

1 cup boiling water

1/4 cup oil

2 packages boneless flanken

Directions:

1) Peel, wash, and grate the potatoes.

2) Remove the excess liquid from the grated potatoes (dumping them into a colander and pressing them by hand works for me).

3) Grate the onion. Don’t remove the onion juice.

4) Beat the eggs together with the salt, pepper and 5 tablespoons of oil.

5) Mix the grated potatoes and grated onion, together with the eggs, salt, pepper, and oil you combined in step 4.

6) Sprinkle 1/4 cup potato starch over the mix.

7) Pour 1 cup boiling water over the mix.

8) Once again, mix everything well.

9) Pour 1/4 cup of oil into a 9″x13″ pan.

10) Preheat oven to 500 degrees.

11) Put pan in oven for about a minute. Do not allow oil to burn.

12) Pour potato kugel mix into pan.

13) Put flanken into potato kugel mix. Lay the pieces on top of the raw mix (try to distribute them evenly), then press them down so they are below the surface of the mix. Once you are done, none of the meat should be showing.

14) Bake uncovered at 500 degrees for twenty minutes.

15) Reduce the heat to 400 degrees and bake for another forty minutes or until the top is a deep golden brown.

16) Cover the potato kugel with aluminum foil.

17) Put another 9″x13″ filled with about 1.5″ of water (enough so it won’t boil off) on a lower oven rack.

18) Reduce the heat to 200 – 225 degrees and bake for another 4 – 5 hours.

Comments:

c) Baking more than one kugel at a time in the same oven increases the cooking time.

seeallsides-

I use two packages of flanken that are approximately 1 pound each (or slightly over) for a total of about 2.1 – 2.25 lbs.

Yes, I cut the bones out using a sharp steak knife before cooking. Some of the earlier posts indicate a preference for leaving the bones in, but I want a dish that is 100% edible.

The 2 lbs. flanken do pretty much cover the entire pan, although there are some small gaps. The way it’s laid out, each slice of kugel should contain at least some meat.

“…explain a little better to recipe challenged people…“

Thank you for the very diplomatic way of pointing out that my instruction of “two packages of flanken” really isn’t a measurement.

I took a couple of photos of the recipe being prepared, including the flanken being laid out on top of the mix and then after being pressed into the mix.

If you think they’d be helpful I’ll B”N find a photo-sharing site and post them there.

Please don’t answer this if you’d rather not, but I’m curious – how’d your flanken kugel come out?

always here-

I think “overnight (potato) kugel” is any potato kugel that’s left in the oven at low heat for several hours – often overnight on Friday for the Shabbos daytime seuda – after it’s finished cooking.

This causes the kugel to turn a brown or brownish-yellow color instead of the usual yellow potato-kugel color, and the flavor changes in a way that many people (including yours truly) find delicious. (Of course, regular potato kugel is also just fine.)

Potato kugel can either be of the “overnight” variety or not.

So can flanken kugel – it can be cooked like a regular non-overnight kugel, or for an extended period at low heat beyond that for more of an “overnight” taste.

Is the real name yupchick or something?

Can different meat be substituted?

You can make this in the crockpot too-put some oil on the bottom, 1/2 the raw potato kugel recipe, cover with meat-either flanken, minute steak,cheek meat….then cover with second half of raw kugel mixture. cook overnite, Delicious!!!!

icot – I made your recipe, It tastes amazing! Thanks.

And it’s a gluten-free recipe as well.

Thanks again, Icot!

its so simple just make a regular potato kugel add a bit of seltser chicken soup parpika and fatty flanken put it in the crockpot on low for like 18 hrs at least keep trying to mix it… i use cornflour sometimes if i wake up and tis to water (as opposed to flour so its gluten free) and if its too dry i add chicken soup or seltser

i have made something simular:

i prepared chop meat like i do for burgers or meat loaf put it flat on bottom of a 10×16 pan and made a potato kugel w 14 eggs on top and baked it in the oven its a full meal great for chol hamoad everybody loved it